In a pan, melt the butter over medium heat. Add the brown sugar to the butter and stir until melted together. Add the apples and sauté over medium heat until the apples are browned and tender. This should take about 10 minutes. While the apples are caramelizing, you can start on the pork.

In a large sauté pan or cast iron skillet, melt 1 tbsp butter over medium/high heat. Pat the pork chops dry on both sides and season with salt and pepper. Sear both sides of the chop until it has a golden colouring, about 3 minutes on both sides.

In the same pan with the pork chops, add the apple cider/juice, sage, and garlic and continue to cook over medium heat until the liquid is reduced by about half. Remove the pork from the pan and let rest. Add the cream to the reduced cider/juice, slowly bring to a low boil, whisking constantly, and allow it to bubble for a few minutes until the sauce is slightly thickened.

Spoon the caramelized apples on top of the pork and top with cream sauce.

Pork is not something I cook often, so I’m always looking for ways to jazz it up. My pork exposure growing up was with over, er.. oven baked pork chops and cream of mushroom soup… so it is kind of a play on the creaminess of that dish.

Tips for Cooking: The key to this is getting a nice golden sear on the outside of the pork but not overcooking it. Tough chewy pork is the worst. Here is a pic of some nice seared pork. Ohhhh… Ahhhh….

You should also know, the first time I made this dish I screwed up the sauce. The sauce broke (separated) and left me with an oily, splotchy mess. It still tasted good, but it was pretty ugs. I did some research to see what I did wrong and figured it could have been that my pan was too hot when I added the cream or that I didn’t whisk it enough. So… don’t do those things and you’ll be golden.